Pepper — Protein supply quantity in Egypt

Egypt: Pepper — Protein supply quantity was 723.42 t in 2023. ▲ Rising

Latest (2023)
723.42 t
Change on year
down 23.6%
World rank
21st
of 181 countries
All-time high
1,427 t
in 2019
All-time low
661.69 t
in 2010
Years of data
14
2010–2023

Pepper — Protein supply quantity in Egypt, 2010–2023

05001.0k1.5k2010201620232010: 661.7 t2011: 674.1 t2012: 689.1 t2013: 704 t2014: 722.7 t2015: 759.3 t2016: 787 t2017: 760.5 t2018: 761 t2019: 1.4k t2020: 1.3k t2021: 1.1k t2022: 946.9 t2023: 723.4 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, pepper — protein supply quantity in Egypt stood at 723.42 t.

That represents a change of down 23.6% on the previous year and up 2.8% over ten years.

Over the whole period, pepper — protein supply quantity in Egypt peaked at 1,427 t in 2019 and was at its lowest, 661.69 t, in 2010.

Egypt ranks 21st of 181 countries on this measure, in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 794.66 t 661.69 t 1,427 t 10
2020s 1,035 t 723.42 t 1,331 t 4

Countries ranked near Egypt

  1. 18 Philippines 742.06 t compare
  2. 19 Türkiye 740.62 t compare
  3. 20 Canada 725.24 t compare
  4. 22 Saudi Arabia 631.58 t compare
  5. 23 France 631.18 t compare
  6. 24 Jordan 570.38 t compare

See the full ranking of 212 places →

More agriculture & rural data for Egypt

All data for Egypt →

Frequently asked questions

What is pepper — protein supply quantity in Egypt?
Pepper — protein supply quantity in Egypt was 723.42 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pepper — protein supply quantity recorded in Egypt?
The highest recorded value was 1,427 t in 2019.
What is the lowest pepper — protein supply quantity recorded in Egypt?
The lowest recorded value was 661.69 t in 2010.
How does Egypt rank for pepper — protein supply quantity?
Egypt ranks 21st out of 181 countries with data for 2023.
Is pepper — protein supply quantity rising or falling in Egypt?
Over the last ten years it is up 2.8%. The long-run trend across the full record is rising.
Where does this Egypt data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Pepper — Protein supply quantity in Egypt. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/pepper-protein-supply-quantity-t/egypt-arab-rep/

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About this data

Indicator
Pepper — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,876 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.